This might be one of my favorite dense bean salads to date! This time for my bean base I used edamame and white beans. It’s crunchy and voluminous. It keeps me full but it’s so delicious. Ingredients 1/2 bag of Persian cucumbers (about 8 cucumbers) 1 can of white beans, I like great northern beans 1 10 oz bag of edamame beans, thawed if frozen 1 bunch of cilantro 1/4 of a red onion 1 cup of chopped green cabbage 5 green onions 2 jalapenos 1/4 cup sesame seeds For the Dressing 1/4 cup toasted sesame oil 1/4 cup rice vinegar 2 tbs tamari 2 tbs miso paste 1 tbs of grated ginger 1 tbs grated garlic juice of 1 lime Instructions Rinse and drain the white beans and edamame. If the edamame is frozen, thaw it out first. Chop the cucumbers, cilantro, red onion, green onions, and cabbage. Add them to a bowl with the beans. Slice the jalapenos in half and use the back of a knife to scrape out the seeds and pith. Mince the jalapenos and add them. Add in the sesame seeds. In a small container, mix together the sesame oil, rice vinegar, miso paste, ginger, garlic, and lime juice. Pour over the bean mixture and toss thoroughly till the beans are coated. It’s okay if there’s a bit extra dressing. It will soak into the beans a cabbage, and become more flavorful throughout the week. #dbs #beans #salad

Both of our dads love bbq too so its perfect #weddingfood #catering #bbq

PB&J Proats! 24g protein gluten-free lactose-free Ingredients 1 16 oz container of full-fat cottage cheese If you’re lactose-free like I am, @Good Culture makes delicious lactose-free cottage cheese. I get it at Whole Foods. 2 cups of cashew or other milk - I don’t like to use oat because that’s too much oat flavor IMO 1/4 cup of the jam of your choosing 1/2 tsp vanilla 1/2 tsp sea salt a few drops of almond extract 2 cups of whole rolled oats 2 tbs chia seeds 2 tbs cod liver oil (optional but it’s a supplement I love to take to help my hair, skin, and nails) more jam and nut butter for swirling Instructions Add the cottage cheese, milk, jam, vanilla, sea salt, and almond extract to a blender or a container if you’re using an immersion blender. Blend until completely smooth and creamy Pour the blended mixture into a large bowl. Add the oats, chia, and cod liver oil to the mixture. Mix until fully incorporated and let it sit to absorb for 30 minutes. Pour about half a cup of oats into each container and add in a bit of jam and nut butter. Use a fork to swirl it around. Store in the fridge and enjoy! #lactosefree #glutenfree #highprotein

On the menu this weem: Edamame Miso DBS, PB&J Protein Oats, and Loaded Chicken Salad #mealprep #glutenfree #healthy #highprotein

At this point we should just buy a cow . . . #mealprep #boydinner #steak #masters